The present disclosure relates to oat-based peanut butter-flavored compositions and methods of making such compositions. In particular, a method is disclosed of roasting substantially intact groats until CIELAB L*-value change per minute, and CIELAB b*-value change per minute achieve a negative slope to produce roasted oats having a peanut butter flavor. Compositions including roasted oats having a peanut butter flavor are also disclosed.

According to one embodiment of the present invention, a shelf-stable multi-use instant cooking kit with improved cookability includes: an ingredient pack in which an uncooked dry ingredient is vacuum-packed; a seasoning pack in which a seasoning is vacuum-packed; a raw rice can in which raw rice is vacuum-stored in a container having a can shape so as to be shelf-stable; and a container including an inner layer having a rice cooker shape, and an outer layer surrounding the inner layer and having a handle, in which the dry ingredient, the seasoning, and the raw rice are inserted together into the container, and a preset amount of water is poured into the container, so that a cuisine in a form of a bowl of rice served with toppings is prepared when the dry ingredient, the seasoning, the raw rice, and the water are inserted and heated.

According to one embodiment of the present invention, a shelf-stable multi-use instant cooking kit with improved cookability includes: an ingredient pack in which an uncooked dry ingredient is vacuum-packed; a seasoning pack in which a seasoning is vacuum-packed; a raw rice can in which raw rice is vacuum-stored in a container having a can shape so as to be shelf-stable; and a container including an inner layer having a rice cooker shape, and an outer layer surrounding the inner layer and having a handle, in which the dry ingredient, the seasoning, and the raw rice are inserted together into the container, and a preset amount of water is poured into the container, so that a cuisine in a form of a bowl of rice served with toppings is prepared when the dry ingredient, the seasoning, the raw rice, and the water are inserted and heated.

A method and system for removing foreign grains from oat grains to establish gluten-free oats, i.e., oat grains having gluten levels below 20 ppm and, more preferably, below 10 ppm, relies upon performing various mechanical differentiation operations on a combination of grains, including oats and foreign, or gluten containing, grains. The mechanical differentiation operations can be arranged in series or in a combination of series and parallel operations. The various operations preferably include width grading and multiple length grading steps, as well as an aspirating steps, as well as a potential debearding step. The resulting oats can be used to make a wide range of gluten-free oat food products, including cereal and granola products.

A method and system for removing foreign grains from oat grains to establish gluten-free oats, i.e., oat grains having gluten levels below 20 ppm and, more preferably, below 10 ppm, relies upon performing various mechanical differentiation operations on a combination of grains, including oats and foreign, or gluten containing, grains. The mechanical differentiation operations can be arranged in series or in a combination of series and parallel operations. The various operations preferably include width grading and multiple length grading steps, as well as an aspirating steps, as well as a potential debearding step. The resulting oats can be used to make a wide range of gluten-free oat food products, including cereal and granola products.

The present invention relates to a food product that is made up of ingredients of the vegetarian and vegan type, to which one or more natural binders are also added. The present invention further relates to a method for preparing such a food product, for example by means of cooking, baking and roasting.

[Problem]

It is an object to provide an oil and fat composition for rice cooking, which can suppress hardening of boiled rice after refrigeration and furthermore can improve an appearance of the boiled rice after refrigeration, by adding the composition when cooking the rice.

[Solution]

The oil and fat composition for rice cooking comprises edible oil and fat, 0.1% to 3% by mass of lecithin. 0.002% to 1% by mass of ascorbic acid analog compound and 0.01% to 3% by mass of polyglycerol condensed ricinoleate.

A method for producing a frozen processed cooked rice food is disclosed. This method includes: (A) a step of obtaining processed cooked rice food, wherein the step includes seasoning and/or processing before or after cooking raw material rice; (B) a step of cooling the surface of the processed cooked rice food obtained in step (A) to a temperature in the range of 1 to 45 C.; (C) a step of loosening the processed cooked rice food while bringing steam into contact with the processed cooked rice food cooled in step (B) to attach water to the processed cooked rice food in an amount of 2 to 10 mass % with respect to the mass of the processed cooked rice food; and (D) a step of freezing the processed cooked rice food obtained in step (C).

A method for producing a frozen processed cooked rice food is disclosed. This method includes: (A) a step of obtaining processed cooked rice food, wherein the step includes seasoning and/or processing before or after cooking raw material rice; (B) a step of cooling the surface of the processed cooked rice food obtained in step (A) to a temperature in the range of 1 to 45 C.; (C) a step of loosening the processed cooked rice food while bringing steam into contact with the processed cooked rice food cooled in step (B) to attach water to the processed cooked rice food in an amount of 2 to 10 mass % with respect to the mass of the processed cooked rice food; and (D) a step of freezing the processed cooked rice food obtained in step (C).

A device includes a loosening room into which cooked rice is fed, an air blowing port which is configured to blow high-speed air toward the cooked rice in the loosening room; and a collecting room provided adjacent to the loosening room with a wall therebetween, the high-speed air is blown from the blowing port and is blown to the cooked rice in the loosening room such that the cooked rice is scatted and floated by blowing the air, and the cooked rice floating and moving over the wall is collected by the collecting room.